I’ve always associated citrus with summertime. Ice cold lemonades, limeades, and such bring memories of hot summers. Imagine my surprise when I finally learned that winter is the peak season for citrus fruits!
Winter needs as much pops of color as possible. That’s why I love blood oranges so much. I’m always so excited when I start seeing them for sale. I love the anticipation of slicing into them and seeing the beautiful colors inside. Sometimes they’re super bright orange, other times a rich dark red. But the best ones have that fancy ombre thing going on with reds, pinks, and oranges.
Last year I made these super fun pink Valentine’s Day cake donuts (i.e. my most stolen photographs). I used pink food gel coloring and a ton of sprinkles for that recipe. This year, I wanted to go the natural route. These blood orange donuts are all natural! That nice pink hue? Yup, that’s real. No dyes, no chemicals. And that pretty garnish? Candied blood orange slices!
This blood orange olive oil cake I made two years ago was the inspiration behind these blood orange donuts. I needed an excuse to make candied blood oranges. While the recipe only needs a couple slices of candied oranges, I like to make a double batch and use it to top yogurt, oatmeal, and ice cream. Plus, the sugar-honey soaking syrup from the candied oranges is a fabulous sweetener for cocktails and teas.